Determination of Capsaicinoids in Red Pepper Products from South Korea by High-Performance Liquid Chromatography with Fluorescence Detection-Reference-Cited by-同舟云学术

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Determination of Capsaicinoids in Red Pepper Products from South Korea by High-Performance Liquid Chromatography with Fluorescence Detection

Published:2018-03-07 Issue:9 Volume:51 Page:1291-1303
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Dang Yun Mi¹,Hong Young Shin¹,Lee Cheong Mi¹,Khan Naeem²,Park Sunhyun³,Jeong Seung-Weon³,Kim Kyong Su¹

Affiliation:

1. Department of Food and Nutrition, Chosun University, Gwangju, Republic of Korea

2. Department of Chemistry, Kohat University of Science and Technology, Kohat, Khyber Pakhtunkhwa, Pakistan

3. Food Standard Research Center, Korea Food Research Institute, Seongnam, Republic of Korea

Publisher

Informa UK Limited

Subject

Electrochemistry,Biochemistry, medical,Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00032719.2017.1376679

Reference34 articles.

1. Pressurized Liquid Extraction of Capsaicinoids from Peppers

2. Ultrasound-assisted extraction of capsaicinoids from peppers

3. Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column

4. Ultrasound-assisted extraction of capsaicinoids from Capsicum frutescens on a lab- and pilot-plant scale

5. Synergistic Anticancer Activity of Capsaicin and 3,3′-Diindolylmethane in Human Colorectal Cancer

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1. Assessing the retention of capsaicin and capsanthin compounds in chilli (Capsicum annuum L.) genotypes during storage;Journal of Food Composition and Analysis;2024-03

2. Industrial Demand and Applications of Capsaicin;Capsaicinoids;2024

3. Characterization and quantification of unusual capsaicinoid derivatives from Chinese pepper cultivars and their antioxidant activity;Journal of Food Measurement and Characterization;2023-12-27

4. Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum;Journal of Agricultural and Food Chemistry;2023-06-08

5. Effect of palm stearin on the physicochemical characterization and capsaicinoid digestion of Sichuan hotpot oil;Food Chemistry;2022-03

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